Are meant to be shared family styleand will come to the table as the kitchen prepares them.
Soup du Jour
house specialty, served with Focaccia.
Cup 7. Bowl 10.
Heart of Caesar Salad
Whole Romaine leaves, scratch dressing, croutons and Parmesan....classic!
Field greens, caramelized seeds & pecans, red onion, house balsamic vinaigrette, and herbed chevre crostini.
Farro Chopped Salad
Locally grown farro and fresh local market vegetables tossed with roasted tomato vinaigrette, feta and sunflower seeds
Chef's Market Salad
Fresh, local ingredients of the chef's choosing found at this week's market
Local Cheese Board
Herbed Amalthea Chevre, organic Brie de Bitteroot topped with Flathead cherry chutney, organic onion & chive white cheddar with local rhubarb chutney and house-smoked trout, cream cheese with crostini and candied pecans. Served on a Montana State cheese board. (gluten free crackers available)
Black pepper feta drizzled with honey and fresh ground pepper, served with apples for dipping. (gluten free)
Moroccan Marinated Olives
Kalamata & Castelvetrano olives marinated in garlic, lemon & orange zest, spices and olive oil. (gluten free)
Minted Pea Ravioli
Hand made with basil oil, Parmesan and salted whipped cream
Locally grown potatoes with fresh herbs and romesco (ground almonds, roasted red peppers and poblano chilies)
seasoned lamb meatballs in harissa spiced yogurt served with focaccia bread.
Pan Fried Oysters
Lightly Breaded and pan-fried with house-made remoulade, lemon and caper berry
Tandoori style chicken and shrimp, peanut butter and green curry sauce
Beer cheese fondue
Made with local cheese and local craft beer. Served with fresh bread, apples and mushrooms for dipping.
Tapas:The word means “lids” in Spanish, and refers to a slice of bread used to cover a wine glass. Legend has it that such tapas were used in Spanish cafes with standing bars to prevent fruit flies and the like from getting in the wine glasses of the customers. Madrid’s custom is to gather at wine and sherry bar cafes after work, before dinner. Patrons of the bars usually stand and drink their sherry and wine and enjoy selections from an extensive tapas list. We are extending the concept to include the appetizers and small plates of many cultures. We use as much local meat and produce as possible.